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  1. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Spare ribs, pulled pork, brisket, beef short rib, chicken and sausage at Mighty Quinn's BBQ

  2. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Mighty Quinn's BBQ

  3. Photograph: Jessica Lin
    Photograph: Jessica LinMighty Quinn's BBQ

The Feed first look: Mighty Quinn's BBQ

Smorgasburg vet Hugh Mangum peddles Texas-style BBQ and American beers out of this East Village restaurant.

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Hot on the heels of BrisketTown and Fletcher's BBQ comes pit master Hugh Mangum's barbecue joint, Mighty Quinn's BBQ, further fanning the flames of Gotham's smoked-meat craze. Raised in Texas, Mangum marries the purist lean-meat approach of the Lone Star State with the vinegar-dressed styles of the Carolinas—the resulting 'cue drew lines at his Smorgasburg booth and set the stage for this brick-and-mortar debut. As of Wednesday, diners can chomp on the six kinds of barbecue—including brisket, pulled pork and spareribs—cooked over apple, cherry and oak woods in a 6,000-pound smoker. To drink, there's 16 American drafts, like Founders' Dirty Bastard Ale. 103 Second Ave at 6th St (212-677-3733)
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